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Best Electric Knife Sharpeners of 2021

Sharp kitchen knives make cooking much easier. So which sharpener should you use?

Top Picks

Winner

Chef'sChoice Trizor 15XV Knife Sharpener

Best Buy

Chef'sChoice 315XV Knife Sharpener

See Everything We Tested

What We Learned

The first time you slice into food with a truly sharp knife, it’s eye-opening; you feel like your skills just leveled up. Our favorite tool for keeping our kitchen knives sharp has long been an electric knife sharpener because a good one can bring the dullest, most damaged blade back to life and then keep it in prime shape with quick touch-ups. You don’t need special skills or a lot of time if you have the right electric sharpener, which means that you can take care of your knife in minutes and get back to the real goal: making something good to eat. 

Our previous favorite, the Chef’sChoice Trizor 15XV Knife Sharpener, has some new competition, so we bought a fresh copy of our winner and six rivals, all priced from about $37 to about $160. We set out to find machines designed to sharpen blades to 15-degree angles because our favorite chef’s knife, the Victorinox Swiss Army Fibrox Pro 8" Chef’s Knife, is sharpened to a 15-degree angle on each side of its blade. However, Presto, the manufacturer of two popular sharpeners included in our lineup, did not reveal this information, saying only that its machines produce the “optimum” angle. A sharpener from another manufacturer sharpens blades to 17 degrees, but the manufacturer sells separate accessories to sharpen blades to 15- or 20-degree angles. In this case, given that it was only a 2-degree difference, we decided we would not test its 15-degree accessory unless this sharpener beat the rest of the lineup. 

We put all the sharpeners through their paces, using each machine to sharpen the blades of brand-new copies of our favorite chef's knife that we’d dulled by dragging them over a whetstone, repeating the dulling-and-resharpening test a total of four times. We assigned one copy of the knife to each machine throughout testing. To evaluate the results after each sharpening, we sliced through sheets of copy paper, our standard sharpness test; used an industrial sharpness-testing machine that assigned a numerical score to the sharpness; and finally circled back to the real world by slicing ripe, juicy tomatoes. 

To see if the machines could handle chef’s knives made with different designs, metal composition, and blade hardness, we also dulled and sharpened a single copy of a Japanese carbon-steel knife that we recommend, the Misono Swedish Carbon Steel Gyutou, 8.2". And to see whether the sharpeners could repair damage, we used a tool to drill small notches in all the Victorinox blades to simulate chips you can get on your knife when cutting very hard or frozen food. Throughout testing, we evaluated how easy the sharpeners were to operate, as well as how much time ...

Everything We Tested

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Highly Recommended

Recommended

Recommended with reservations

Not Recommended

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Reviews you can trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.

Lisa McManus

Lisa is a cast member of America’s Test Kitchen, co-host of Gear Heads on YouTube, and Executive Editor of ATK Reviews.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.